• Hypothesizing

    I’ve skirted, for the most part, the topic of My Homeschool Theories on this blog. I’m hesitant to share my theories for two reasons. First, my methods are a bit on the edges of normal (and that’s The Homeschooling Normal, not The-Everyone-Else Normal). Second, raising children is one big experiment and talking about my experiment might jinx it.

    It’s like spending years writing a book and not only telling people that you’re writing a book, but telling them what a great book it is and how it’s definitely going to be a best seller because how could it be otherwise when you’ve poured all those years of work into it. You’re writing a book for valid reasons, important ones, but, you never know—despite your best efforts it could be a dud. That’s scary, folks. Terrifying.

    I have good reasons for choosing to homeschooling the way I am. My reasons are well thought-out and gut-inspired. But, and this is the clincher, my kids ain’t done growed yet. There’s a chance they might end up duds, and that would be sooo embarrassing. It’s one thing to do my little experiment in a secluded corner, but it’s quite another thing to advertise it because then when the experiment (ie, my kids) runs amuck, everyone will point their fingers at me. That would be beyond embarrassing.

    But if other people didn’t go out on a limb to share their ideas and thoughts—embarrassment be damned—I might not have been inspired to do what I’m doing. It is vital that we hear other people’s stories so that we can be pushed, encouraged, taught, cautioned, and challenged.

    Chattering away about my methods and theories might come across as cocky and arrogant. On the other hand, withholding my ideas could make me appear snobby. Finding a middle ground would be kind of cool. I’ll give it my best shot.

    The point I make, with the upmost humility and a bit of fearful t-t-trembling, is this: Kids learn when they’re ready.

    Sha-zam! BOOM!

    Did I shock you? Not really? Good. Let’s get on with it then.

    If, when learning something, your child gets genuinely frustrated (not to be confused with I-have-a-bad-attitude-and-don’t-want-to-do-any-work-today), then she probably isn’t quite developmentally ready. Give her a couple weeks, or maybe even a couple years, and she’ll get it eventually.

    In Norway—or is it Sweden? Denmark, maybe? (shucks, it’s one of those enlightened, nudist beachy countries … Um, do they have nudist beaches up there? … It’s not that I’m interested in going to a nudist beach because they would actually freak me out, but, I digress..)—the schools aren’t supposed to teach any reading until the children are seven years old. It has something to do with how our minds aren’t able to make the shift from symbol to abstract thought till about that age.

    (And by the way, do not quote me on any of this. I am horrible at regurgitating factual information. Like I said, I’m a Gut Person, as opposed to a Heart Person or a Head Person. And, just for the record, I did great in school—graduated salutatorian [still can’t spell that darn word] in highschool and with honors in college. But my SAT scores were so low that I almost didn’t qualify for one of my scholarships. Go ahead: draw the conclusions, make the analogies, point out the ironies. Have at it.)

    How does this apply to how I teach my kids? Last year at this time, Yo-Yo was not really reading. He could figure out a few things here and there—I had worked with him occasionally—but he just didn’t seem ready. It was too hard. I’d try a bit, and then I’d stop and wait. Over the summer he went through all that extensive testing for his ADD and the educational evaluator (who was extremely professional, thank goodness) gave us a thick packet of information titled “Essential Reading Strategies for the Struggling Reader: Activities for an Accelerated Reading Program, expanded edition.” Yo-Yo was not reading and he was not struggling; it didn’t apply to him. I never even peeked inside.

    (Note: He tested negative for learning disabilities. If he had been in school, with three good years of struggling tucked firmly under his belt, I doubt that would’ve been the case. But hey, what do I know. I’m just supposing…)

    That fall, right around the time he turned nine, Yo-Yo discovered Harry Potter. He tore through the series. Then he re-read the seventh book, twice. Now he has started over at the beginning and is reading them all again.

    That’s an easy little story to share with you since Yo-Yo now knows how to read. It all (at least that little episode) turned out alright.

    Miss Becca Boo’s story isn’t tidy and neat (no bragging rights here) because she still doesn’t know how to read. And she’ll be eight next month.

    PUT DOWN THE PHONE—DO NOT CALL SOCIAL SERVICES! Whew! Please don’t scare me like that, okay?

    I did try to teach her. (Unschoolers would say, “…in one of your weaker moments.” But I do not ascribe to a one-way-is-the-right-way theory. Trial and error. Trying and erring…) We worked our way through at least a third of the reading lessons in Teach You Child To Read In 100 Easy Lessons, but it was not easy. It was not clicking. She couldn’t remember the basic words (and, it, is) from line to line. So I made up some flash cards to help her memorize those words. She threw a fit. I told her, “Honey, you are a smart girl. You will learn to read. In fact, I bet you can teach yourself to read. I have some ideas of ways to help you learn when you are ready, but if you don’t want my help, that’s fine, too. However, if you decide you need my help, you’ll need to listen to me. Got it?” Case closed, and life moved on, sans those dreadful reading lessons.

    Maybe I’ll bring it up again in the fall. And maybe not. There’s all kinds of research that shows she will learn and that I shouldn’t fret (but I’m not going to try to summarize it for you since I’m not too good at that kind of thing).

    Sometimes, though, I feel a little panicky when I hear her peers reading fluently. I see her girlfriends reading stories to her, and I feel sorry for my daughter, The Illiterate One. But so far Miss Becca Boo doesn’t seem to mind. In fact, she’s delighted to curl up alongside her friend and listen quietly as the friend drones on and on and on.

    Another part of me is secretly delighted that she’s still isn’t reading. She’s having a true-blue childhood, free from the worries and obsessions of the academic world. She’s washing dishes and gutting chickens and playing the piano and picking potato bugs and building forts and acting out Shakespeare and dreaming about Narnia and playing with the cat. That she’s “behind” in a certain subject doesn’t matter. She has the freedom to learn at her own pace, unimpeded by the judgements of others. It feels like such a privilege.

    While I was writing this piece, she came up to my room (where I had once again sequestered myself). She stared intently at the computer screen for a bit, and then she pointed to the words Becca Boo and said, “That says Becca Boo, right?”

    She’ll get it.

  • A new idea

    Two days in a row now, I’ve eaten the same thing for breakfast. Yesterday at a church picnic I told some friends about what I had for breakfast and they smiled and nodded in a let’s-humor-her way. One of them said, “It sounds like it might be good, but um, I don’t know if I’d want it for breakfast.”


    Radishes for breakfast is a bit of a stretch, I suppose, but I’ve found that they do a fine job. No, let me rephrase that: they do a better-than-fine job.

    I got the idea from Molly’s book A Homemade Life (but I think she also must’ve written about it on her blog because the idea was already familiar to me), and though I don’t remember her suggesting it for breakfast, I doubt she would wrinkle up her nose at my new custom. She might even copy me.


    The meal couldn’t be more simple, really. All it takes is some good bread (I used a slice of my country white sourdough), radishes, butter, and crunchy salt. It’s important that the bread is bread, not toast, that the salt be coarse and sweet (I used Sel de Mer Gros—I have no idea what that means, but it comes in a red container), and that the radishes are fresh and crispy.


    (Story: This morning as Mr. Handsome was heading out the door, the three youngest children were deep in the throes of Monday Morning Meltdown. I walked over and said to him, quite pleasantly considering the screams and yells coming from the room behind me, “Don’t you feel guilty leaving me now?” Mr. Handsome stopped lacing up his boot to study me, not sure if he should smile encouragingly, laugh, or turn tail and flee. I smiled soothingly and said, “To help appease your guilty feelings, please go out to the garden and pick me two big radishes.” He brought back four.)


    To assemble, thickly (you heard me) butter your bread, cover it with sliced radishes, and sprinkle the radishes with salt. And breakfast is served.

  • Skipping and whistling

    It’s hot and cloudy and breezy, and I’m lethargic. I need to pick the strawberries, but somehow I think it would be good for Mr. Handsome to take a turn picking them. By letting him take a turn, I would be blessing him with the opportunity to see firsthand how our garden grows. No matter how many times I tell him that we have enough strawberries he still thinks that we don’t have an adequate crop. Spending a couple hours bent double in the patch might serve him well.

    Or I could be nice and just do it myself. It’s not like I’m doing anything direly important. (Though writing is one of my saving graces—when I don’t have time to write, my mind shrivels and I start mumbling and drooling.)

    Here’s what I’ll do: I’ll write out the recipe for strawberry pie. If I finish writing in time, I’ll go pick berries. If not, I’ll let Mr. Handsome do it. And I will be drool-free for the rest of the day.

    The rest of you, however, might take up residency in Drool City once you see this pie. (Sorry. Though true, that wasn’t a very appetizing thing to say.)


    I made two strawberry pies yesterday. I’m working to master that recipe that I twittered about. I first made the pie a couple days ago, right after tasting the pies that my sister-in-law made for us to feast on after we finished butchering our chickens. (I’m really striking out, aren’t I—bringing up drool and butchering in a post about pie. I hope this isn’t a bad omen.)

    There are several things that make this pie stand out among all the other strawberry pies. First, the crust is a cinch to make and tastes like buttery shortbread. You press it into the pan with your fingers so there is no rolling involved, and it does not shrink at all. I have tried Deb’s no-shrink tart crust; it shrunk. I tried David’s melted butter pie crust; it did not taste good. I have tried lard crusts, cream cheese crusts, butter crusts, and basic oil crusts, and while they all have a place in my crust repertoire, this pastry has earned the staring position as The Perfect Recipe for Pre-Baked Pastry for a Fruit Tart. It is an oil-based crust (don’t be snobby), and Mr. Handsome, who is not a fan of pie crusts, raved—I am not exaggerating—about this one.


    Second, the recipe calls for a mixture of cream cheese, whipped cream, confectioner’s sugar, and vanilla to be spread on the pre-baked crust and up the sides. Besides tasting delicious, this cream filling serves to insulate the crust, protecting it from the juicy strawberries; the crust is still good as new on the second day (no strawberry pie ever lived longer than two days in our house, so I can’t tell you how the crust holds up after three or more days).


    Third, the strawberry filling uses a juice from crushed, simmered berries that, once thickened, is stirred into the remaining sliced strawberries to create a juicy red strawberry filling. No food coloring, plus an intensified strawberry flavor.


    Fourth, whipped cream is mounded on top. You can’t go wrong where whipped cream is involved. Period.

    This is not a simple pie to make. It’s easy, yes, but as you can see it has numerous different steps (and dirties quite a few bowls, though they are quite easy to wash), but once you get a feel for the different components, you can skip through the steps, whistling merrily as you measure and pour and beat and fold. Furthermore, all the different parts of the pie can be made in advance and assembled last minute. Case in point: a couple days ago I made the strawberry filling and yesterday I made the crust, whipped cream, and cream cheese filling. I stored everything in the fridge (the crust in the jelly cupboard) and this morning I slapped it all together, Miss Becca Boo running out to the garden to pluck me one fat strawberry for the garnish.

    Doubling the recipe is smart because once you taste the pie you’ll wish you had more.

    Fresh Strawberry Cream Pie
    Slightly adapted from my sister-in-law’s recipe.

    4 ½ cups fresh strawberries, divided
    1 cup water
    ½ cup, plus 2-4 tablespoons, sugar, divided
    3 tablespoons Clear Gel (the cook-type)
    4 ounces cream cheese
    ½ cup confectioner’s sugar
    1 teaspoon vanilla, divided
    1 9-inch no-shrink, pre-baked pastry crust (recipe follows)
    1 1/2 cups whipping cream (you’ll need 2 ample cups of whipped cream)

    For the strawberry filling:
    Wash, cap, and slice the strawberries. Mash one cup of the strawberries and place in a small saucepan along with the cup of water. Bring the berry mash to a boil and simmer, with the lid off, for two minutes. Strain the berries, saving the liquid and discarding the strawberry pulp. Put the juice back in the small saucepan.

    In a small bowl combine the sugar and Clear Gel. Add a little of the strawberry juice till you have a smooth paste. Stir the paste into the pan of juice (this process of pre-mixing the sugar and Clear Gel and “tempering” the dry ingredients helps to prevent clumping). Cook the juice, stirring constantly, till clear and thick. Remove from the heat and allow to cool to room temperature.

    Add the cooled, thickened juice to the remainder of the sliced strawberries and stir to coat well. Put the berries in an airtight container and chill in the fridge. (It is best to use these the same day you make them, but I have made them as many as two days in advance and they still tasted fine.)

    For the whipped cream:
    Place the heavy cream in a large mixing bowl, along with 2-4 tablespoons of sugar and ½ teaspoon of vanilla. Whip until stiff peaks have formed. Refrigerate until ready to use.

    For the cream cheese filling:
    In a mixing bowl, cream together the cream cheese, confectioner’s sugar, and vanilla. Add one half of the whipped cream: beat in a little using the electric mixer, and then fold in the rest, except for 1 cup that you’ll spread over the top of the pie. Refrigerate until ready to use (will keep for several days in the refrigerator).

    To assemble:
    Spread the cream cheese filling evenly over the bottom and up the sides of the pie crust. Spread the strawberry filling over cream cheese filling, but not over the top edge of the cream cheese filling. Spread the whipped cream over the strawberry filling, leaving a quarter-inch of the strawberry filling visible. Garnish with fresh strawberries, if desired.

    Store, uncovered, in the refrigerator.

    No-Shrink Tart Crust

    1 ½ cups flour
    1 ½ tablespoons sugar
    ½ teaspoon salt
    ½ cup oil, such as canola
    2 tablespoons milk

    Combine the dry ingredients and stir. Add the wet ingredients and stir till combined.

    Press the dough into a 9-inch pie plate, working it up the sides with your fingers and forming a ridge at the top. When the dough is spread evenly over the plate and there are no cracks or holes, crimp the edge. Prick the sides and bottom of the crust with a fork, about twenty jabs.

    Bake the crust at 400 degrees for 10-15 minutes. Watch it carefully once the crust starts to brown—it can go from golden brown to scorched in the wink of an eye. Allow the crust to cool to room temperature before filling. You can store it, uncovered in a cupboard, at room temperature for a day, or wrap it well and store it in the freezer for several months.